Directions

To Make

1. Into a bowl, place sago pearls and enough water to submerge the pearls under 2 cm of water. Soak for 10 minutes, then drain.
2. Prepare the corn. On a cutting board, firmly hold the side of a corn ear, and using a knife with the other hand, slice the corn kernels down the length of the cob.
3. Into a pot, add water, sliced corn kernels, sugar and salt. Place the pot on high heat and bring the contents to a boil and then add the rehydrated sago pearls. Let it simmer until the sago has cooked and translucent. It may take 10 to 15 minutes depending on the size of the sago pearls.
4. Turn the heat off and let the contents sit for 10 minutes (allowing the sago to completely cook through).
5. Return the pot to low heat, to bring it to a boil again. Add coconut cream and immediately turn off the heat.
6. Serve the dessert hot in winter, or chilled in summer.